Gong Bao Chicken With Peanuts Recipe

Name: Gong Bao Chicken With Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless chicken breasts (11 to 12 ounces total), with or without skin; 3 garlic cloves; An equivalent amount of ginger; 5 spring onions, white parts only; A handful of dried chiles (about 10); 2 tablespoons cooking oil; 1 teaspoon whole Sichuan pepper; 3 ounces (75 grams) roasted peanuts (see note); 1/2 teaspoon salt; 2 teaspoons light soy sauce; 1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth); 1 1/2 teaspoons potato starch or cornstarch; 1 tablespoon sugar; 3/4 teaspoon potato starch or cornstarch; 1 teaspoon dark soy sauce; 1 teaspoon light soy sauce; 1 tablespoon Chinkiang vinegar (or use balsamic vinegar); 1 teaspoon sesame oil; 1 tablespoon chicken stock or water

Servings: persons

2 boneless chicken breasts (11 to 12 ounces total), with or without skin
3 garlic cloves
An equivalent amount of ginger
5 spring onions, white parts only
A handful of dried chiles (about 10)
2 tablespoons cooking oil
1 teaspoon whole Sichuan pepper
3 ounces (75 grams) roasted peanuts (see note)
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)
1 1/2 teaspoons potato starch or cornstarch
1 tablespoon sugar
3/4 teaspoon potato starch or cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon Chinkiang vinegar (or use balsamic vinegar)
1 teaspoon sesame oil
1 tablespoon chicken stock or water

1
Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes.
2
Place in a small bowl.
3
Add marinade ingredients and 1 tablespoon water to bowl.
4
Mix well and set aside.
5
Peel and thinly slice garlic and ginger.
6
Chop spring onions into chunks as long as their diameter (to match the chicken cubes).
7
Snip chiles in half or into sections, discarding their seeds.
8
In a small bowl, combine the sauce ingredients.
9
Heat a seasoned wok over a high flame.
10
Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned.
11
(Remove wok from heat if necessary to prevent overheating.)
12
Quickly add chicken and stir-fry over a high flame, stirring constantly.
13
As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
14
Give sauce a stir and add to wok, continuing to stir and toss.
15
As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 boneless chicken breasts (11 to 12 ounces total), with or without skin, 3 garlic cloves, An equivalent amount of ginger, 5 spring onions, white parts only, and more.

Yes, Gong Bao Chicken With Peanuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gong Bao Chicken With Peanuts

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